Research Seminar (395-0-26)

Topic

U.S. Food History

Instructors

Mary Kate Robbett

Meeting Info

Harris Hall L05: Mon, Wed 12:30PM - 1:50PM

Overview of class

This course explores the history of American "foodways" - defined by one scholar as "what we eat, how we eat, and what it means." We will look at changes in food production, distribution, and consumption from the eighteenth century to the present -- and consider how those changes have interacted with broader developments in U.S. history and culture. Course readings will examine the intersections between food history and histories of gender, race, migration, industrialization, globalization, and the environment.

Students will write individual research papers that use primary sources to make a historical argument about a topic of their choice. We will work on these projects throughout the course, with multiple deadlines and opportunities for feedback across the quarter. Papers might explore the history of a specific dish, cuisine, restaurant, cookbook, or individual - or investigate subjects like food safety, dietary advice, advertising or activism (among many others). We'll end the class with a potluck.

Learning Objectives

(1) Gain understanding of U.S. foodways' historical significance by reading, discussing, and assessing a variety of scholarship (2) Strengthen writing and public speaking skills (3) Examine the ways that historians develop arguments and tell stories (4) Practice locating and analyzing primary and secondary sources to make an original argument **

Class Attributes

Advanced Expression
Historical Studies Foundational Discipline
Historical Studies Distro Area

Enrollment Requirements

Enrollment Requirements: Freshmen may not register for this course.